McKinley Grapevine

http://www.strictlydelicious.com/burrito-bowl-mason-jar-salads/

• 1 cup quinoa (I used a combination of red and white)
• 2 cups water
• 1/2 teaspoon salt
• juice and zest of one lime, or 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro

• 2 large chicken breasts
• 2 teaspoons sea salt
• 1 tablespoon coconut oil or ghee

• 2 pieces of thick cut bacon

• 1 large sweet potato, washed, with both ends cut off
• 1 tablespoon residual bacon oil or coconut oil

• 3 cups chopped lettuce
• 5 tablespoons Greek yogurt
• 3/4 cup shredded cheese
• 1/2 cup chopped fresh cilantro

Instructions

1. Add the quinoa, water, and salt to a medium sized pot. Bring to a boil over medium heat. When it has reached a boil, cover and cook for 20-25 minutes, or until the quinoa is soft and fluffy.
2. Set the quinoa aside to cool.
3. When it has cooled, add the lime juice, lime zest, and 1/4 cup chopped cilantro to the rice and stir to evenly distribute the ingredients. Taste, and add more lime or cilantro as needed.

1. Dry off both chicken breasts thoroughly with paper towels, and season both sides of each breast using the 2 teaspoons of salt.
2. In a large skillet, heat 1 tablespoon coconut oil or ghee over medium-high heat until the oil is very hot.
3. Add the chicken breasts to the hot skillet, and cook for about 4 minutes on each side. Both sides should have a pretty brown sear to them.
4. When the chicken breasts are cooked all the way through, remove them to a cutting board to cool. Once they’ve cooled, cut the chicken into small chunks, about 1/2 square inch each.

1. If you’re going to add bacon to your salad, cook 2 slices of bacon as you normally would, until it is crispy enough to crumble. Reserve 1 tablespoon of bacon fat for the sweet potatoes.

1. Cut up the sweet potato into tiny chunks, about 1/2 square inch each.
2. Heat 1 tablespoon of bacon fat (or, if you didn’t use bacon, coconut oil) in your large skillet over medium heat.
3. When the oil is hot, add the sweet potato cubes. Sear the potatoes on all sides, stirring every 3-5 minutes.
4. When the potatoes have all browned on the outside, turn the heat down to medium-low, cover the skillet with a lid, and cook the sweet potatoes until they can be easily pierced with a fork. Set aside to cool.

1. When all ingredients have cooled, you can begin to assemble your burrito bowl salads. Add 1 tablespoon of Greek yogurt to the bottom of each mason jar.
2. Top with about 2 tablespoons of sweet potato cubes.
3. On top of the sweet potatoes, add 3-4 tablespoons of the cilantro lime quinoa.
4. Layer 1-2 tablespoons of cheese over the quinoa, a little less than half a piece of bacon over the cheese, and a layer of chicken over the bacon. (To make this vegetarian, substitute 1 can of rinsed beans for the chicken and bacon and add a layer of beans here.)
5. Fill the remaining space in the mason jar with lettuce, and sprinkle some additional chopped cilantro on top before screwing on the lid.

http://www.veggiebelly.com/2013/11/almost-instant-noodle-soup-recipe.html

Ingredients
an approximately 16 oz glass jar, preferably a wide mouth one, with lid
1.5 oz rice noodle sticks
1 tablespoon soy sauce
1/2 teaspoon lime juice
1/4th of a stock cube
1/8^th teaspoon garlic powder, optional
1/4th teaspoon grated ginger, optional
½ cup shredded carrot
½ cup shredded napa cabbage
12 leaves of baby spinach

Method
1.  Remove the rice noodles from packaging, and measure out 1.5 oz. Place it in a zip lock bag. Grab the ziplock  bag with your hands and carefully break up the noodles into smaller pieces. Set aside.
2. Wipe the jar clean, and add in all ingredients from soy sauce through to baby spinach, in that order.
3. Then pack the broken up noodles into the jar. Screw on the lid and store in the refrigerator for upto a day.
4. When you are ready to eat, pour boiling water into the jar. Pour in enough water to cover the noodles, about 1 1/2 cups. Replace the lid and let the noodles soak for about 12 minutes or till they have softened. Mix the soup gently so that the stock cube dissolves evenly. Be careful, the jar will be very hot, use a towel or oven mitts to handle the jar.
Note: Adding hot water to a very cold glass jar can cause the glass to crack! If your jar is very cold (or if your fridge is set to very cold), leave the jar out at room temparature for about 15 minutes before adding hot water.
5. Tip your almost instant noodle soup into a bowl and serve. Or eat it directly from the jar!

Other ingredients you can use in your almost instant noodle soup:
Sweet corn
Baby corn, chopped
Shredded kale
Dried shitake mushrooms, reconstituted
White button mushrooms, sliced
Tofu cubes
Paneer cubes
Seaweed
Bean sprouts
Watercress
Sliced jalapeños
Kimchi
Chopped scallions
Chopped cilantro
Crushed red pepper
Powdered lemongrass

http://foxeslovelemons.com/asian-noodle-salad-jars/

Ingredients:

For the Salad:

• 4 ounces soba noodles
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, cooked
• 2 large carrots, peeled and shredded
• 4 green onions, thinly sliced
• 1/2 cup crunchy rice noodles

For the Spicy Peanut Dressing:

• 2 tablespoons peanut butter
• 4 teaspoons sambal oelek
• 4 teaspoons rice vinegar
• 4 teaspoons soy sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon black sesame seeds

Directions:

http://www.savoringthethyme.com/2012/06/shrimp-feta-cobb-salad-a-healthier-salad-in-a-jar/

(Yield = 1, all amounts approximate)
Ingredients:
A large mason jar
A few teaspoons of your dressing of choice
2 Tablespoons chopped avocado
8 grape tomatoes
1 Tablespoon red onion, chopped
2 Tablespoons chopped cucumber
A few handfuls of romaine lettuce and baby spinach
2 Tablespoons of chopped feta
6-8 cooked shrimp
1 boiled egg, chopped
2 slices of cooked bacon, chopped

Directions:
Layer all items in order starting with the dressing, seal with the lid, grab a fork, napkin and off you go!

http://www.sugarfreemom.com/recipes/mason-jar-zucchini-pasta-salad-with-avocado-spinach-dressing/